Servings
12-15
Prep Time
10 minutes
Cook Time
50-65 minutes
Author:
Missy J’s
Have this deliciously, moist bread as a dessert, breakfast, or quick snack. It is full of fragrant fall spices, pure pumpkin purée and carob chips of course. Make it into a loaf or some muffins for a nice, ready to go breakfast treat.
Ingredients
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1 and ¾ cups sifted whole wheat pastry flour
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1 tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp allspice
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¾ tsp sea salt
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1 cup sucanat or coconut sugar
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½ cup melted butter or coconut oil
2 large eggs, at room temperature
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1 tsp vanilla
1 and ½ cups pure pumpkin purée(the only ingredient should be pumpkin)
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¾ cup carob chips plus more for sprinkling on top
CAROB CHIP PUMPKIN BREAD
Directions
CAROB CHIP PUMPKIN BREAD
Lower the oven rack to the middle or lower position to prevent your bread from burning, and preheat the oven to 350°F. Grease a 9×5 inch loaf pan or muffin pan and set aside.
In a large bowl, sift the pastry flour to remove the bran, making sure to have 1 and ¾ cups of flour after removing the bran.
Whisk the sifted flour, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and sea salt together until combined.
In a medium bowl, whisk the sucanat, melted butter, eggs and vanilla until combined. Whisk in the pumpkin.
Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. It is okay if there are a few lumps, do not overmix. Gently fold in the carob chips.
Pour the batter into the prepared loaf pan or muffin pan and sprinkle with extra carob chips, if desired. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. Check the bread after 50 mins and check every 5 minutes after that until a toothpick inserted in the center comes out clean with a few crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Recipe Note
If you do not have all of the spices it will still taste good without them, just use what you have or a teaspoon or so of pumpkin pie spice.
